Term archive

投稿タイプ:rentals-list

Ayabe Tourist Information Center

Kyoto by the Sea Woodland Kyoto

投稿タイプ:rentals-list

Fukuchiyama Tourist Information Center

Kyoto by the Sea Woodland Kyoto

投稿タイプ:info-centers-list

Ayabe Tourist Information Center

Kyoto by the Sea Woodland Kyoto

投稿タイプ:info-centers-list

Fukuchiyama Tourist Information Center

Kyoto by the Sea Woodland Kyoto

投稿タイプ:restaurants

Organic Café Tentomushibatake

Tentomushi Batake (meaning "ladybug garden") is a café that opened on Umemoto Farm in May 2020. Mr. Umemoto is a pioneer of organic farming in Kyotango, and created this café/restaurant with organic food as the standard, as he believes that everyone should be able to experience eating organically. The café creates their own unique dishes using the farm’s organic vegetables, promoting the idea of organic eating to everyone.

Kyoto by the Sea

投稿タイプ:restaurants

Hisami

At Hisami, the focus of the cuisine is local, and with Taiza Port only a few minutes away, they create a variety of fish dishes that use the fresh catch of the day. They have perfected local delicacies like seafood rice bowls, homemade sesame pickles, as well as seasonal dishes. Despite being a local restaurant, Hisami also has a lineup of international dishes, and special full course meals created around the taiza crab (locally-caught, and famous across Japan). The must-try item is the homemade heshiko (rice bran mackerel), which has become quite a local specialty. If you want to buy it as a take-home souvenir, it’s also sold right next door at Heshiko Kobo HISAMI, a café also run by Hisami. It’s quite stylish and newly opened.

Kyoto by the Sea

投稿タイプ:restaurants

Ninokichi

Ninokichi was founded in 1981 in Fukuchiyama, where a meat-eating culture has taken root. Currently, the restaurant is run by its second generation owner, Mr. Shinya Otsuki, and it's attracted attention for its French-based meat dishes, particular about their quality.
Quality is the top priority for beef used at Ninokichi. Beef here is sourced from far and wide, from local sources to as far as Kyushu in southern Japan, all to carefully select the best ingredients attainable at the time. The chef oversees most of the process, from aging to cutting, ensuring nothing gets overlooked in the pursuit of the best taste. Furthermore, as you can see by the beautiful presentation of the meat dishes here, Ninokichi is defined by the creative presentations of Mr. Otsuki, with his background in French cuisine. Unique menu items have included dishes such as smoked deer and bagna càuda dip, which many customers have enjoyed paired with wine. At Ninokichi, you're sure to find some surprising deliciousness in the mix of grilled meat and French-style cuisine.

Kyoto by the Sea Woodland Kyoto

投稿タイプ:restaurants

Yurari Yura-gawa

Founded in 1902, Yurari Yura-gawa was opened in 1996 by relocating a more than 100 year-old home from Tsuruga City, Fukui Prefecture to its current location, looking out on the gentle flower of the Yura-gawa River and operating as a sister establishment to Dining Ryokan Inn Fushimi-ya.

Relax at a counter seat or Japanese-style room looking out at the scenery, or in the calming atmosphere of a sunken fireplace or attic room.

Important concepts for the food here are the ingredients, and charcoal-grilling.

Enjoy seasonal ingredients like wild Tamba plants and Wakasa seafood prepared Japanese-style.

Kyoto by the Sea Woodland Kyoto

投稿タイプ:restaurants

The Kamanyu Fishery

The Kamanyu Fishery is located at the port in Ine Town, part of Kyoto by the Sea. The Kamanyu Fishery serves up a generous lunch set, including freshly caught seasonal seafood with plenty of local produce. The Fishing Port Lunch Set includes 9 different dishes, such as sashimi, steamed fish, tempura, shellfish, sea vegetables (like seaweed), rice, soup and other small dishes (the dishes are subject to change with the seasons). The set costs just 2,000 yen (tax included), and meals here can be enjoyed at the outdoor tables under the shade. The combination of fresh seafood and the sea itself makes for a truly refreshing and special lunch experience.
Please note that the fishery is closed every Tuesday, Wednesday and Thursday, as well as from August 1st to the 16th. Bookings are essential, and can be made by phone at 0772-33-026.

Kyoto by the Sea

投稿タイプ:restaurants

Kyotango Torimatsu

The representative food of the town of Amino is scattered sushi made using mackerel. At Torimatsu, you can sample the taste of this local home cooking. In order to remove the fishy smell, the Tango mackerel is boiled for 6 hours, turned into meat floss and combined with seasonal ingredients and rice and packed into a two-layer box.

Kyoto by the Sea

投稿タイプ:restaurants

Ayabe Onsen

Ayabe City's Kanbayashi area is surrounded by the natural scenery of the Japanese countryside. The area is also known for having the only National Treasure in northern Kyoto Prefecture, Komyo-ji Temple's Niomon Gate, and just beside it is Ayabe Onsen, with its flowing hot springs known for their skin-beautifying properties.
All of the ingredients used in the food here have been tasted and certified by our expert staff, who are well-versed in local ingredients, including local Kanbayashi chicken, with its distinctive rich fatty flavor and firm texture, and rice from a Kanbayashi farm.

Kyoto by the Sea

投稿タイプ:restaurants

Torizo

The walls of Torizo are covered with posters of musicians, record jackets, and motorcycle photos. As you enter, you’ll hear a welcoming voice from the back of the restaurant, like being in an old record shop!
Torizo is an izakaya with a different style of fowl meat dishes. The owner, Mitsutaka Kondo, trained at the famous fowl restaurant Torinako in Fukuchiyama, and opened his own restaurant in 2013. There are elegant dishes using Kyoto-style soup stock that is full of flavor, with duck meat and green onions.

Kyoto by the Sea